Top 20 Central European Dry-cured Hams

Dalmatinski pršut is a cured, smoked, and dried ham that is usually served thinly sliced alongside bread, cheese, or fruit such as melon. Unlike its Italian (prosciutto) and Istrian counterparts, the Dalmatian version of pršut is wood-smoked and dried for a minimum of twelve months. It is produced with fresh pork legs, with the bone, skin and subcutaneous fat. After preparation, which includes dry-salting, pressing, and seasoning, it is smoked and left to dry and mature in the air. The final period is strongly influenced by the cold and dry Bora wind, which creates favorable conditions for maturation. The combination of Mediterranean climate and traditional preparation techniques contribute to the exceptional quality of pršut, which is appreciated for its mildly smoky aroma, soft texture, and slightly salty taste.Expand

One of the staple ingredients of Croatian cuisine, Istrian pršut or prosciutto is a traditional cured and dried ham. It is usually served thinly sliced as an entree, alongside some artisanal bread and sheep or goat milk cheese. Its production is the simpler than those of other prosciuttos, as it is not smoked and is processed without its skin. After its skin and fat are removed, it is salted with coarse salt, pressed and rubbed with the mixture of black pepper, garlic, and different herbs. It is then dried for a few months in the wind before it is left to mature and ferment for the final six to eight months. The meat used in the production of pršut is sourced from the local pig breeds. Istrian pršut it deep red in color without any discolorations, and should have a sweet taste and almost melt in the mouth when thinly sliced.Expand

Considered to be of the best quality of all the Croatian prosciuttos, Drniš prosciutto is a cured, smoked and dried ham produced in this region since the 14th century. It is scientifically proven that the submediterranean microclimate conditions around Drniš make this type of ham different from those produced in Istria or Dalmatia. The thighs used in the production of pršut must be of premium quality, sourced locally and weigh more than 11 kilograms. The prepared meat is salted, pressed, cold-smoked and dried for a minimum of 12 months. It is dried in the wind, and the balance between the cold and dry Bora wind, and the warmer Jugo wind, is essential for it to develop all its characteristic aromas and flavors. The ham is intense ruby-red in color, shiny when sliced and has a sweet and aromatic flavor. It should almost melt in the mouth and should not have any acidity, bitterness or rancid aftertaste.Expand

This North German ham is a specialty of the Schleswig-Holstein region. To produce this cured ham, pork meat is smoked for up to eight weeks over an open fire. With the introduction of closed fireplaces, the smoking process shifted to special smoking chambers or barns. The aroma of Katenschinken is strong and intense, however its consistency is very delicate and its flavor is mild. The ham has a mahogany-colored appearance, and it should not be black, sooty, or brown. The original, mildly flavored Holstein ham is suitable for making sandwiches, bread rolls, and other various appetizers. In addition, it is popular as an addition to boiled potatoes and many vegetable dishes, especially asparagus. The ham is often seasoned with freshly ground white pepper and fresh parsley to enhance its flavor. Holsteiner Katenschinken is typically paired with draft beer or a dry white wine, preferably from the same region.Expand

Black Forest ham is the best-selling smoked ham in Europe. It is made from the hind leg of the pig, spiced according to producers' own traditional recipes, and cold smoked using fir wood from the Black Forest. The spices used are salt, garlic, coriander, pepper, and juniper berries. As a result, the ham has a dark layer of meat on the outside but a vibrant red color on the inside with a typical smoky aroma. Black Forest ham is boneless and always contains about 20% fat, and it has a nutty and spicy flavor. This ham is easily found in many restaurants, and may be eaten raw or used as an ingredient in cooked dishes.Expand

Ardennes ham is a cured meat product made in the Wallonian provinces of Luxembourg, Liege and Namur. For the perfect Jambon d'Ardenne each ham is first dry-salted and then immersed into brine to soak in the flavors of a traditional mix of spices such as thyme, laurel, juniper berries and cloves. After the salting, the hams are slow smoked over beech or oak sawdust, which gives this Belgian delicacy its characteristic bouquet. Enjoyed throughout Belgium, this ham is marketed in a variety of cuts: Jambon d'Ardenne refers to a whole bone-in ham; a highly prized boneless center cut is called Fleur or Coeur d'Ardenne, and there's also Noix de Jambon d'Ardenne, which is actually the smallest muscle of the ham and its leanest cut. Ardennes ham is usually served alongside raw vegetables and fruits but it is also an essential ingredient in the preparation of traditional Belgian omelettes and pancakes.Expand

Traditionally produced using an age-old Flemish method, ganda ham is a dry-salted meat specialty hailing from Belgium. The meat product consists only of high-quality Belgian pork and dry sea salt (La Baleine) from Montpellier. Entirely natural and free of any additives, the ham is typically dry-salted twice over a period of several weeks, then allowed to age for 8 weeks, and it is finally left to dry in special drying lockers for 10 or 16 months, a period during which it acquires its outstanding flavor, color, and aroma. To retain their tenderness and avoid crust on their surface, the hams are typically thinly covered with lard, which is rinsed off after the natural drying process. Ganda ham is sold in a variety of forms, including whole hams, half hams, de-boned hams, or bone-in hams. Numerous dishes can be prepared with this ham, including sandwiches and tapas or sophisticated delicacies in which the ham is paired with vegetables, melons, asparagus, or goat's cheese.Expand

The gold standard of Slovenian cured meats - Kraški pršut, also known as Karst prosciutto or simply Karst ham, is a non-smoked, dry-cured ham with more than a hundred years old tradition. Its truly authentic flavor is the result of favorable climate conditions in the Karst region, which have a direct influence on the dynamic of drying and aging. Regardless of today's technological innovations, the manufacturers of this prized ham have retained the traditional methods of production. Rich in vitamins and minerals, this extremely nutritional dry-cured ham also has an even higher protein content than the one found in cooked meat. The meat is salted twice, using only coarse salt from the Slovenian coastal region, and then left to age at a temperature of approximately 12-16°C. This natural dry-curing process doesn’t include any kind of heat or smoking treatment, just the traditional Slovenian know-how. Salted and exposed to air from the very beginning, the prosciutto gradually starts to dry, and after a while, the salt is washed off. To remove the last of the natural juices, the prosciutto is pressed into its distinctive flattened guitar-like shape and prepared for maturing, which takes about 12-16 months, depending on the size of the ham. Like most other hams of the prosciutto variety, Kraški pršut is best enjoyed sliced into thin, almost see-through strips, and traditionally served as a cold appetizer accompanied with homemade bread, cheese, olives or sometimes sweet melons.Expand

The pork used to make this ham originates from the region of Westphalia, which is known for its traditional pig farming. The recipe is guarded as a trade secret, and every step in the production process is carried out entirely by hand. The process begins by rubbing salt of a special consistency with added herbs or spices into the ham and bone, which is then left to cure and dry in aging rooms for an extended period of time. To produce the smoked version, the hams are left in a smoking chamber over a beech and juniper wood fire. This process may take time, but it results in a characteristic dark red meat, golden-yellow rind, and a particularly mild and nutty flavor. To enjoy this delicacy, slice it thinly and serve it as an appetizer with pretzels and cheese.Expand

Salaisons Fumées - Marque Nationale Grand-Duché de Luxembourg are hams made with legs of pork which must carry the national protected Luxembourg brand name for pork or the equivalent foreign designation. The ham has a distinctive flavor owed to the long curing time of at least 10 months and the smoking process, which is typical for Luxembourg hams. The hams are thoroughly examined before being placed on the market and branded with a special stamp. Although this product is made throughout the whole year, the production usually takes place during the autumn and winter months. These hams are made in a traditional way by approximately 20 butchers or sausage makers. Salaisons Fumées are sold as whole and usually enjoyed as a tasty snack, eaten with bread or used as an ingredient in many recipes.Expand